The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1887-04-21

and when it becomes cold remove the
grease, cover the pot tightly and set in
some cold place. Any soup is possible
to you now.
DoUGHNUTs.
Beat two eggs until light and foamy;
add one cup of sugar, a tablespoonful
of cream Or a piece of butter, one cup
of sweet milk, add salt and spice if
you choose, two heaping teaspoonfuls
of baking powder and -four until the
mess is stiff enough to roll on the
boards and cut in squares or rounds
nicely. Drop in hot lard and fry
brown.
SPONGE JELLY CAKE.
Four ~eggs,~@o one cup and a half
sugar, one tablespoon baking powder,
beat the whites separately, and the
sugar and the yolks together till very
light; then add part of the whites,
then a cup of flour, then beat we'll,
then a little more flour, then the rest
of the whites and stir easy, put it in
and bake. Spread and roll as quickly
as you can.
CORNSTARCH CUSTARD.
3 Six tablespoonfuls of corn starch
in n quart of milk, sugar to taste,
peel Of two lemons grated and and the
juice of one. When thick, pour into
a wetted dish. Beat one cup of sugar
with the whites of five eggs and pour
over the corn starch, set in the oven
until slightly brown. Serve hot or
cold, with a custard made of the yolks
of the eggs.
DOMESTIC CAKE.
One cup of butter, two cups Of SUI
gar, one cup of water and an even tea
spoonful Of soda. Make a stiff paste
and knead until it does not stick to
the hands or rolling-board. Roll very
thin and cut in any fancy shape with
cake-cutters and bake a light brown in
a quick oven. An egg may be added
if desired, and rolled out, tumble
shape, in dry sugar.
a PARsNIP FRITTERs.
Three large parsnips, boiled till soft,
which will require about two hours;
scrape and mash fine, picking out all
strings and Jumps; add two beaten
eggs, two tablespoonfuls of new milk
and two of sifted -four, an even tea
spoonful Of salt and quarter Of a tea
spoonful of pepper; mix thoroughly;
make into small cakes, -four them and
fry brown in butter Or oil; eat with
butter.
LENT SOUP.
Peel and slice six large onions, six
potatoes, six carrots and four turnips;
fry them in half a pound of butter or
olive oil, and pour over them four
quarts of boiling water; toast a crust
of bread brown and hard as pos
sible, but do not burn it, and put it in
with some celery and a little turnip,
and and stew them tender in the soup;
a tablespoonful or SO of tomato catsup
improves this soup.
CUsTARD PIE.
Take two eggs, beat the yolks with
one heaping tablespoonful of white SUI
gar, add and one-half cups of milk
and 10 drops of vanilla, or grated nut
meg if liked better. Make a crust out of
one cup of pastry flour, a piece of lard
as large as a walnut and twice as much
butter; work together, add enough
cold water to make into a dough; roll
to about the thickness of a quarter of
an inch, always rolling n way; cover
the bottom Of a well-buttered pie-plate
with the crust; pour in the custard;
set in a moderate oven. When the
eustard is firm and just beginning to
brown, add the whites of the eggs
whipped stiff, with five teaspoonfuls
of sugar; brown and serve either warm
or cold.
A FROZEN PEACH D
Rub enough ripe peaches through a
fine sieve to obtain a pint of pulp; put
the pulp in a vessel with ten ounces of
powder sugar and a few drops each of
the essence of almonds and vanilla; dis
solve an ounce and a half of clara
fed gelatine with a glass of water, mix
it with the pulp and cool it partially,
then mix the whole carefully with a
pint of well-whipped can Now
beat the whites Of three eggs to a very
stiff froth, adding too ounces Of pull
verified sugar. Drop the egg by large
teaspoonfuls into boiling sweetened
milk. Cook them a little and then